Robust Beet Salad

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Robust Beet Salad

from Dr Weil.com

 

Beets are a colorful source of anthocyanins, the blueberries, red grapes and red

cabbage. They are powerful antioxidants and may help protect against cancer and

heart disease. This dish brings to mind pickled beets with a grown-up slant. It

keeps well in the refrigerator, as does our recipe for Pickled Carrots. Enjoy!

 

 

3 pounds beets

1/4 cup brown sugar

1/4 cup nipa sap, rice or cider vinegar

1/4 cup water

1 teaspoon wasabi powder (Japanese horseradish)

1 teaspoon dry mustard powder

1 tablespoon extra virgin olive oil

1 large onion, sliced thin

Salt to taste

 

1. Cut off the beet tops about an inch above the beet. In a large pot cover the

beets with three inches of cold water and bring to a boil. Cover and boil over

medium heat until tender, about 45 minutes.

 

2. Drain the beets under cool running water. Slip off their skins. Trim off

stems and root ends and slice the beets thinly.

 

3. Combine the sliced beets in a bowl with the other ingredients, add salt to

taste, and chill. Stir several times. This salad will keep for a week i

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My food,' said Yahshua, 'Is to do the will

of Him who sent me and to finish His work.

 

Yochanan 4:34

 

Baruch haba b'shem Adonai

 

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